Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, water, and cornstarch until smooth. Set aside.
2-3 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons honey, 3 garlic cloves, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, ⅓ cup water, ½ tablespoon cornstarch, 2 teaspoons grated fresh ginger
Prep the vegetables: Slice the bell pepper and onion, trim the green beans, and have everything ready before you start cooking.
1 red bell pepper, 6 ounces green beans
Cook the chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook, breaking it into crumbles, until browned and cooked through. Transfer to a plate.
1 tablespoon avocado oil, 1 pound ground chicken, ¼ teaspoon salt, Pinch black pepper
Sauté the vegetables: Add a little more oil if needed. Cook the green beans, bell pepper, and onion for 8-10 minutes, stirring occasionally, until crisp-tender.
6 ounces green beans, 1 red bell pepper, ½ red onion
Combine everything: Return the chicken to the skillet. Pour in the sauce and toss until everything is evenly coated.
Thicken the sauce: Reduce the heat to low and cook for 2-3 minutes, stirring often, until the sauce thickens and becomes glossy.
Serve: Spoon the chicken and vegetables over warm cooked rice. Garnish with sliced green onions and sesame seeds before serving.
Sesame seeds, Cooked white rice, Green onions
